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Chickpea pancakes have many incarnations, including Italian socca and Indian dosa. They are naturally dairy and gluten-free, and high in protein. Serve with a good dollop of yoghurt (dairy or non-dairy), some fruity chutney and wedges of lemon for squeezing.

Method

Put the potato in a pan of salted water. Bring to the boil and cook for 5-6 mins, until just tender, then drain into a sieve.

Heat 1 tbsp oil in the saucepan you cooked the potatoes in. Add the onion. Reduce to a low heat. Cook for approx. 5 mins, until softened.

Add the potato, garlic, chickpeas, curry paste and 2 tablespoons of water. Stir over a medium heat for approx. 2 mins, until fully coated in the curry paste. Simmer over a low heat while you make the pancakes.

Sift the chickpea flour into a bowl. Add 220ml water and the black onion seeds. Whisk to combine, then season.

Grease a frying pan with a little oil. Add a ladle of batter to the frying pan. Cook the pancake for approx. 1-2 mins, until small bubbles begin to form on the surface. Carefully turn over and repeat on the other side, until golden brown. Repeat until you have 4 pancakes.

Add the spinach to the potato, a handful at a time. Stir for approx. 3-4 mins, until wilted.

Divide the pancakes between two plates. Fill with the spiced potato mixture and serve.

Cooks notes

To cook the perfect pancake, you want your pan to be hot and lightly greased, so the batter doesn’t stick. Tilt the pan slightly and allow the batter to spread over the surface. If you haven’t added enough, quickly fill the gaps with more batter.